Chām

Chām means: Simply translated “meal for the workers.” In the wider Korean philosophical sense, it also means embracing a well prepared meal for a healthy mind and body.

And that is exactly what i got when i ate at Chām’s for the first time. Located in Pasadena, Ca on the corner of Lake & Cordova, this Korean Bistro offered me one of the best eating experiences i’ve had in a long time. One of my gripes with America is that we don’t have enough culture. We don’t cherish the experience of anything because of our lust for convenience. Being in South Korea and Europe offered me the opportunity to see what slowing down and enjoying life was all about. & Chām gave me that feeling back!

Chām is a must visit & check out how to experience their food!

Rockwell || Los Angeles

1714 N Vermont Ave; Los Feliz;
323.669.1550

Sitting in the back has always had a special cache — the cool kids sat there to goof off and make out, and you sat there to lustily watch the cool kids goof off and make out, before walking home alone, wishing you were a bird. Bringing sexy back along with grub and drinks, Rockwell.

Finally opening tonight after weeks of false starts, Rockwell’s a sprawling, 6000-sq-foot mostly-outdoor eat/drinkery hidden in the back of neighborhood fave Vermont, with a 30-foot-tall coral tree the centerpiece of a monstrous patio w/ rustic tile floors and modern wood chairs, as well as a second floor with indoor/outdoor seating and a small, loungy terrace with 360-degree views of the city, leaving no need for a dogsitter. Food’s mostly sustainable/seasonal, with wildly eclectic choices ranging from flatbread w/ spanish chorizo, piquillo peppers, and manchego cheese to cumin-crusted ribeye w/ watercress, potato crisps, and a merlot-blueberry sauce, and calamari w/ ginger, shallot, chili, and “fragrant” salt and pepper, who apparently couldn’t help but push it real good. Drinks-wise, the Rock’s got a slew of specialty beers, including Santa Cruz Ale Works IPA, Angel City Brewing Vitzen, and a 25oz Chimay Grand Reserve Blue; they’ve also got a fresh-ingrediented cocktail list, with artful boozing including the Bitter Redhead (Hendrick’s/aperol/sweetened Meyer lemon juice), the Gemini (Tito’s vodka/grilled grapefruit/St. Germaine) and a concoction of honey-infused Eagle Rare bourbon, elderflower liquor, and pear nectar known as the Mother’s Milk, which you haven’t had since you were like, seven. ( via Thrillst )

checkout their menu

Salmon w/ Sautéed Spinach & Tomatoes

click here for recipe

Edible Arrangements

these would make anyone happy — they make me happy !

Edible Arrangements

Grey Goose & Baccarat Travel Case

Grey Goose have partnered with Baccarat to create this travel case for their Grey Goose Vodka. The case is made of grey alcantara and has a leather handle which complements the Grey Goose theme. The case comes with two Baccarat crystal tumblers in which to enjoy the Vodka. The case is thermally insulated so the vodka can stay cool in it for extended periods of time. The Grey Goose & Baccarat Travel Case is available from Grey Goose suppliers world wide.

(via Sybarites)

Stuffed Pork Sandwich

The classic Cuban sandwich inspired this recipe. The original is made with ham, roasted pork, Swiss cheese and pickles pressed and griddled between two pieces of soft white bread. Our version cuts down on the meat and is served on a soft whole-wheat bun. Feel free to press it in a panini maker to make it crispy. Serve with vinegary coleslaw.

Instructions here

Belvedere Vodka x Young Jeezy

Vodpod videos no longer available.

more about “Young Jeezy CIRCULATE (Full Video) on…“, posted with vodpod

Though i am not condoning Belvedere Vodka nor anything Young Jeezy is rapping about what i can appreciate is his artistic maturation and business prowess as he and Belvedere Vodka combine for a cross marketing campaign that i’m sure will bring them a lot of money. You can also check out some photography from the video and the commercial directed by Terry Richardson at jeezycirculate.com

“Hate to be the one to say i told ya, Lord knows i can’t wait til this recession’s over” – Young Jeezy

Dolphin Chefs

CANBERRA – Dolphins are the chefs of the seas, having been seen going through precise and elaborate preparations to rid cuttlefish of ink and bone to produce a soft meal of calamari, Australian scientists say.

A wild female Indo-Pacific bottlenose dolphin was observed going through the same series of complicated steps to prepare cuttlefish prey for eating in the Spencer Gulf, in South Australia state.

“It’s a sign of how well their brains are developed. It’s a pretty clever way to get pure calamari without all the horrible bits,” Mark Norman, the curator of mollusks at Museum Victoria and a research team member, told the Canberra Times newspaper.

Read the full article.

Maximillian Straße

Maximillian Straße (Munich)  is my 2nd favorite street in the whole entire world, only to Fair Oaks (Pasadena). if you’re ever in Munich, visit this little bistro called Külisse Theatre, i’ll blog on it later but they have really good wine. i had the Chardonnay del Veneto!

Lamb Chops

 

Lamb loin chops are a healthy alternative to the more popular and more fatty lamb shoulder chops. The loin chops have quite enough flavor to stand up to this herbaceous couscous.

Makes 4 servings

ACTIVE TIME: 25 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

1 cup water
1 tablespoon minced garlic
1 tablespoon finely chopped fresh parsley
1/4 teaspoon salt
2 1/2 pounds lamb loin chops (about 8), trimmed of fat
2 teaspoons extra-virgin olive oil
1/2 cup whole-wheat couscous
2 medium tomatoes, chopped
1 medium cucumber, peeled and chopped
1/2 cup crumbled feta
3 tablespoons lemon juice
2 tablespoons finely chopped fresh dill

1. Put water on to boil in a medium saucepan.
2. Combine garlic, parsley and salt in a small bowl. Press the garlic mixture into both sides of lamb chops. Heat oil in a large nonstick skillet over medium-high heat. Add the lamb chops and cook to desired doneness, 5 to 6 minutes per side for medium. Keep warm.
3. Meanwhile, stir couscous into the boiling water. Return to a boil, reduce heat to a low simmer, cover and cook for 2 minutes. Remove from the heat and let stand, covered, for 5 minutes; fluff with a fork. Transfer to a medium bowl. Add tomatoes, cucumber, feta, lemon juice and dill. Stir to combine. Serve the couscous with the lamb chops.

NUTRITION INFORMATION: Per serving: 333 calories; 14 g fat (6 g sat, 5 g mono); 121 mg cholesterol; 18 g carbohydrate; 36 g protein; 3 g fiber; 386 mg sodium.
Nutrition bonus: Vitamin C (43% daily value), Iron (17% dv).

MAKE AHEAD TIP: Cover and refrigerate the salad (Step 3) for 1 day.